Sous Vide Poultry and Pork
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
The technique and skill of sous vide cooking for poultry and pork
Tony Botella, a renowned chef with more than 20 years of experience in sous vide cooking, brings to you in this online course all the understanding, technique and advice necessary to get the most out of sous vide cooking of poultry and pork.
Vacuum cooking opens the door to a whole world of possibilities for cooking meat, allowing us to achieve more intense flavours and unique textures for our meat dish recipes.
We have selected different cuts of meat so that you can learn to make a variety of dishes:
Turkey: whole lean poultry
Suckling pig: whole piece of young meat on the bone
Iberian pork cheeks: a mature piece of meat
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Course Syllabus
Course Content
The cooking of pork and poultry to perfection
What you'll learn
Learn how to achieve the perfect cooking of turkey, Iberian pork cheeks or suckling pig through nine spectacular, traditional and creative recipes.
With this series of videos you will learn to make classic recipes like you have never made before:
The pressing technique will save you a cooking step and the consequent shrinkage that always occurs when cooking the product. It will also help you to get the desired shapes from your culinary creations.
By applying the temperatures and times used by Tony Botella you will achieve uniform cooking of many ingredients, without them ever being overcooked or raw.
You will understand how to recognize the latest trends in terms of cooking doneness, ranging from methods that completely cook the product to others that leave them barely cooked but with all the flavor.
You will also be able to fully extract the meat juices from a product and take advantage of it in a thousand ways.
And all this is accompanied by 9 delicious, traditional and creative recipes thanks to the knowledge of expert chef Tony Botella.
Who is it for?
This online course is aimed at both professionals and gastronomy enthusiasts who want to discover the exciting world of sous vide cooking.
Anyone who has started in the theoretical aspect of sous vide cooking will benefit from Tony Botella’s recipes. At Scoolinary, we recommend looking at the course “Sous vide cooking technique: what, how and why”.
And to complete the experience you can do the sous vide cooking courses of other types of meat or fish:
Sous vide international dishes
Sous vide cooking: fish and seafood
Necessary Materials
Equipment for sous vide cooking (we recommend you take the course to understand the technique and subsequently, acquire the material)
- Vacuum packing machine
- Cooking bags
- Mixed oven and/or thermo circulating bain marie
- Blast chiller or inverted bain marie
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See what our Members are saying
Very good
Very good instructor
TIME & TEMP ARE MOST IMPORTANT
COURSE WAS VERY INTERESTING . LEARNED DEFFERENT FORMS TO COOK
Introduction
A great introduction to the basic elements of Sous Vide cookery.
Great job
Great job
Amazing
100%
Meet your Instructor
TBTC Owner, specialist in Sous Vide Cooking (Barcelona, Spain)
Tony Botella has been researching, analyzing and developing the sous vide cooking technique for more than 15 years. And, even more important, knows how to teach this technique clearly and safely.
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Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
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At the end of the course, you will have the option to download certificate.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
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What's included?
- 1h 45m HD video
- 9 Recipes
- 17 Lessons
- Recipe Book (English, Spanish)
- 3 Quizzes
- Certificate
Available languages
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
Level
- Intermediate
Very well-made
Inspiring